Ree Drummond's Lemon-Thyme Sheet Pan Chicken and Potatoes

Ingredients

• 3 tbsp Olive Oil (extra-virgin, for the marinade)
• 3 cloves Garlic (minced)
• 2 whole Lemon (juice and zest of both; one lemon cut into wedges for roasting)
• 2 tbsp Fresh Thyme Leaves (loosely packed)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 4 pieces Chicken Thighs (bone‑in, skin‑on, about 6 oz each)
• 1.5 lbs Red Potatoes (halved)
• 1 large Red Onion (sliced)

Instructions

1. Preheat oven and prep produce

   Preheat the oven to 425°F. Zest one lemon, then juice both lemons. Mince the garlic. Halve the red potatoes and slice the red onion. Cut one lemon into wedges for later roasting.

   Time: PT10M

2. Make the lemon‑thyme marinade

   In a mixing bowl combine olive oil, minced garlic, lemon juice, lemon zest, fresh thyme leaves, salt, and pepper. Stir with a fork until well blended.

   Time: PT5M

3. Coat chicken and vegetables

   Place the chicken thighs, halved potatoes, sliced onion, and lemon wedges on the sheet pan. Pour the marinade over everything and use your hands to toss until each piece is evenly coated. Spread the items out so they are not touching.

   Time: PT5M

4. Roast

   Transfer the sheet pan to the preheated oven and roast for 45‑50 minutes, or until the chicken skin is golden‑brown and the potatoes are fork‑tender.

   Time: PT45M

   Temperature: 425°F

5. Finish and serve

   Remove the pan from the oven. Squeeze the roasted lemon wedges over the chicken and vegetables, drizzle a small amount of pan juices, and garnish with fresh thyme leaves. Transfer to a serving platter.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g